Chakka Uniyappam (jackfruit Fried Dumplings)

Uniyappam is a popular snack in Kerala usually made from rice flour, jaggery and grated coconut. Uniyappam means small snack maybe it denotes the small, round structure of this sweetmeat. It is fried in this pan with 7 depressions. This pan comes in teflon coated non stick version these days though I use the traditional aluminium or cast iron one.
My version of uniyappam today, uses ripe jackfruit. The first part of this recipe is easy for me because I do it as part of my preparing jackfruit preserve for the whole year. This preserve then goes into my steam cakes, jams,unniyappam and pancakes. These uniyappams are softer than the real plain ones and need to be consumed faster because they tend to get spoiled because of the presence of jackfruit pulp.

So next time you have a lot of jackfruit at home, and if you have the patience to try these, please do. And for all of you with that excess jackfruit pulp in your freezer, this is something you can try.

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Teena Augustine's Secret Indian Recipe !
Serves: 
12

Preparation Time: 
1 HR
Cooking Time: 
30 Min

Complexity: 
Difficult


Ingredients: 
Rice flour- 2 cup
Ripe jackfruit- 250 g
Jaggery- 100 g
Cardamom powder- 1 tsp
Grated coconut- 1 cup
Black sesame seeds- 2 tsp
Oil- for frying
Water- 2 cup
Directions: 
To prepare the jackfruit pulp, chop the ripe jackfruit into small pieces and cook it in a pan with 1/4 cup water.
In another vessel heat the jaggery with 1/4 cup water. Strain the jaggery once it has melted completely. This is to ensure there are no impurities.
Wash the black sesame seeds under running water in a small cup to get rid of impurities. Powder the cardamom with 1 tsp sugar to get finely powdered cardamom.
Add the cardamom powder and jaggery to the cooked jackfruit and stir it. Bring it to a boil and reduce the water content in the jackfruit till it becomes a mushy lump.
In a bowl add the jackfruit pulp once it has cooled. Add the rice flour, sesame seeds and grated coconut to the pulp and mix well. Heat some oil in the uniyappam pan.
The batter should be thick enough to pour into the pan. It should not be too runny but if you hold it between two fingers it should not stick like a firm dough.
Pour the batter using a table spoon into each depression when the oil is piping hot. Cook over medium flame.
Flip the uniyappams to the other side once the bottoms brown. Cook both sides for 4 minutes each over medium flame before taking the uniyappam out of the pan.
Use a skewer or fork to take the uniyappam out. Drain over a paper towel to get rid of excess oil and serve warm.